Sheet Pan Balsamic-Herb Chicken and Vegetables

Try with sweet potatoes and leave out cauliflower. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt. Marinate while you prep the vegetables, the longer the better. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley. Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through. Serve right away.